Potatoes au Gratin
This simple yet indulgent recipe transforms the humble potato into a creamy, cheesy delight. Layers of thinly sliced Yukon Gold or russet potatoes are baked in a rich mixture of cream, butter, and cheese, making this dish a luxurious side or main.
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Servings: 6 servings
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Ingredients:
- 3 to 4 pounds of potatoes (peeled and sliced into ¼-inch rounds)
- Kosher salt and black pepper (to taste)
- 2 tablespoons unsalted butter
- 2 to 3 cups half-and-half or heavy cream
- ¼ cup grated Parmesan or Gruyère cheese
- A pinch of nutmeg (optional)
Instructions:
- Preheat the oven to 400°F (200°C). As you layer the potatoes in a 10- or 12-inch ovenproof skillet, season each layer with salt and pepper.
- Dot the top layer with the butter and pour in the half-and-half or cream until it reaches about ¾ of the way up the potatoes.
- Bring the skillet to a simmer over medium-high heat, then reduce to low. Let it cook uncovered for about 10 minutes, allowing the cream to reduce by half.
- Transfer the skillet to the oven and bake for about 10 minutes until the top turns golden. Then, reduce the oven temperature to 300°F (150°C) and continue baking for an additional 8 minutes, or until the potatoes are fork-tender and the top is nicely browned.
- Top with grated cheese and return the skillet to the oven for 3 to 5 minutes, or until the cheese is melted and golden. If desired, sprinkle with a pinch of nutmeg and serve.